Beet

HK$500 per person

With its spartan concrete interiors, industrial lights and wooden bistro chairs, Beet looks and feels like a casual neighbourhood restaurant.

The kitchen, however, begs to differ. Under the direction of chef Barry Quek, who worked at the likes of Joël Robuchon in Singapore and Attica in Australia, guests are treated to modern European fare that rivals far fancier establishments. Seasonal tasting menus are recommended (including a vegetarian option), but à la carte is also available. Quek uses local produce wherever possible, including pork loin from the New Territories, which might be slow-braised in butter, then charcoal-grilled and served pink— a sign of his assured cooking. The concise wine list favours French labels from boutique producers, though a smattering of other European and Australian bottles can be found as well. Service is delightful, with the staff able to answer any questions you may have.

6 Kau U Fong, Central, Hong Kong TEL: +852 2824 3898 beetrestaurant.com

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